First published December 28, 2015. Last updated April 16, 2035 for editorial improvements.
Table of Contents
Chicken pozole verde is spicy, brothy comfort loaded with fall-apart chicken, chewy hominy, and bold Southwestern flavor. Just toss everything in the slow cooker and let it simmer while you handle life like a boss. It freezes like a dream, tastes even better the next day, and makes cold, rainy nights (or crummy colds) a whole lot more bearable.
🧾 Ingredients
Optional Garnishes
Once the pozole is finished you serve it up in bowls and float your favorite garnishes on top. Here are the ones I like best -
Cojita is a crumbly Mexican cheese that's very similar in taste and texture to feta. It's easy to find here in Texas but if you have trouble getting it where you are just substitute feta.
It adds a salty bite to the recipe that really gives it a boost of flavor.
🔪 Instructions
- Add all of the ingredients except the garnish to your
slow cooker . - Cook on low for 8 hours.
- Shred chicken with 2 forks before serving.
- Garnish with toppings of choice, squeezing a little lime juice into each bowl.
📖 Recipe
Green Chicken Pozole (Pozole Verde)
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup onion, diced. Use more if desired.
- 1 poblano pepper, cored and diced
- 1 jalapeno pepper, sliced thinly in rounds or diced (be sure to remove seeds)
- 3 cloves garlic, minced
- 12 ounces green chiles, (canned) diced
- 6 cups chicken stock
- 28 ounces white hominy, drained and rinsed
- 3 boneless chicken breasts, or thighs
- 2 teaspoons ground cumin
- kosher salt to taste
Optional Garnish
- avocado, diced
- lime wedges
- cilantro, chopped
- cotija cheese, crumbled. Feta can be substituted.
- cabbage, shredded
- radishes, thinly sliced
Instructions
- Add all of the ingredients except the garnish to your slow cooker.
- Cook on low for 8 hours.
- Shred the chicken with 2 forks before serving.
- Garnish with toppings of choice, squeezing a little lime juice into each bowl.
Stovetop Instructions
- Season chicken with salt and pepper.
- Heat a little oil in a heavy skillet until rippling.
- Brown chicken on both sides.
- Turn heat down and cook until cooked through (165F)
- Add pozole ingredients to a stockpot.
- Bring to a simmer.
- Simmer for 10 minutes.
- Dice or shred the cooked chicken and add it to the pot.
- Simmer 10 more minutes, or until vegetables are tender.
- Serve with garnishes as above.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
💭 Tips
Expert Tip: If you want to keep the spicy level down on this classic Mexican soup then be sure to seed and remove membranes before adding them to the soup. ALWAYS wear gloves when working with hot peppers!
- If you like cilantro be generous with it.
- This is even better the next day.
- If you don't care for shredded chicken you can dice it instead.
- In a hurry? Make it on top of the stove with a rotisserie chicken.
This is seriously such a simple meal that you'll be making it all winter long! This green chicken pozole recipe is light and fresh plus it's even better the second day!
📖 Variations
You can add other green vegetables as you wish - think cabbage, spinach, zucchini, celery, whole corn kernels, etc.
- Poblano peppers are mild in heat but so delicious! You can substitute Bell peppers if you can't find poblanos.
- Chicken breast is what I use but you can use boneless thighs if you like.
- Boneless pork works really well here
- Chicken stock or chicken broth work equally well.
- For even more flavor you can use bone-in chicken and then remove the bones and any skin before serving.
- One or two extra garlic cloves adds even more flavor.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
There are two kinds of pozole. Red pozole (or pozole rojo) is usually made with ground chiles and pork. Pozole verde is most often made with chicken and a clear broth.
Hominy is dried corn that's been soaked in lime. It puffs up and gets soft and chewy. You can usually find canned hominy in the grocery store. Be sure to rinse it well before using.
Nothing. Without hominy pozole is just chicken soup.
📚 Related recipes
Want something a little lighter? Try this 0-PointWeight Watchers Cabbage Soup- it's filling and hearty!
🍽️ Serve with...
I like to keep it simple.
This is an easy soup -- it's so flavorful that it's a shame to add too many other flavors. Here are some of my favorite dishes to serve with chicken pozole verde.
- Warm flour tortillas and butter.
- I also like the crunch of tortilla chips with this.
- Sopapillas are good anytime. When I was in Santa Fe they served them like bread -without sugar.
- A salad on the side is always welcome.
- Finish dinner and relax into the evening with mugs of spiked Mexican hot chocolate.
Posole is all about fresh ingredients. It's full of color and great flavor - unbelievably delicious!
It's the perfect change from classic chicken soup, and, although it's a delicious, comforting winter recipe, I love it in spring, too. With all the vegetables and hearty hominy it really is a complete meal.
Diane cammer says
LOVE IT,.
Joanne Turner says
Hmm? I made this recipe as written, but it had no spice at all. Not sure what happened. most of the other reviews say it is very good.
Marye says
It could be a matter of your tastes or the ingredients you used among other things.
Kay says
YUMMY!!!!!!
Chas says
If I cook on medium how long would I do it For ?
Marye says
Most slow cookers have low and high. If you cook on high it would be half the time.
Kristen says
Can you make this recipe on high to cook I’m a shorter time?
Marye says
You can but cooking chicken on high for a shorter time isn't recommended. It tends to come out more dry. If you're going to do that use chicken thighs instead of breast.
Donna says
This was SO good. I made this today (and yes, it's a cool and rainy day) on the stovetop because I don't have a slow cooker. I don't like onions so I sliced them large and toward the end of cooking, fished them out, put them in the Nutribullet with broth and pureed it to pour back in the pot. Perhaps, I should say that I don't like the texture of onion, but I love the flavor it imparts. I have dirtied nearly every spoon tasting it periodically. I was afraid it would be all gone.
I'm on my way to get limes so I can serve with ALL the garnishments, but even without, this is delicious! Thank you for sharing this! I'm not sure I'll be making regular chicken soup for a LOOONG time.
Marye says
LOL Donna! Glad you liked it
Kelly Vaughn says
Made this today!!! I think the lord sent an angel down to bless me. lol It was so good. Thanks!!!
Marye says
I am so glad you like it!!
Chelle Mallory says
making this soup for dinner tonite, we have a 3 year old who likes spicy but not too spicy, I left out the jalapeno for now, it's just starting, maybe a few slices big enough to pick out if they have to ?? Everyone here has been fighting the crud since the beginning of the year .. we need something to help us clear our sinuses. I only recently found Cotija cheese, I had never heard of it before working for Reeser's merchandising this past summer ... OMG I love mexican food and this makes it just that much yummier ... I just bought some at Costco and the wedge is enormous
Marye Audet says
I usually leave the jalapeno out if I have people eating who don't like spice... then I serve it sliced at the table for people to add as they like. 🙂
Gina @ Running to the Kitchen says
I had pozole when I was in Mexico a few months back, must recreate it asap!
Marye Audet says
It's so yummy! Definitely comfort food for me!
Taylor Kiser says
This looks like a delicious dinner! Can't wait to try this!
Marye Audet says
let me know what you think. 🙂
Rachel says
I'm allergic to corn. What would be a good substitute for hominy? No need for low carb.
Marye Audet says
You can add beans in place of it... 🙂 Garbanzo would be the most like the hominy.
Beth Thomas says
Wow. The smells of it cooking are heavenly. Taking a small bite before serving it to the family; just to correct the seasoning if I need to. I I think it tastes marvelous! I'm going to serve it over a bed of spinach in a deep bowl so that it wilts the spinach and becomes a really wonderful well rounded soup.
Marye Audet says
Sounds great, Beth. Loved the Facebook pics!
Beth Thomas says
YUM!
Would cauliflower come close totasting like the hominy? If not, what LC food item will?
Marye Audet says
That's what I am thinking.
Cynthia | What A Girl Eats says
this looks like a perfect dish for new year's day! I always make my white chicken chili on new year's, so maybe it's a mexican food thing! I'll have to try yours!
Marye Audet says
I love white chicken chili! This is lighter with a lot of the same flavors.
Jennifer @NourishedSimply says
I have never heard of this soup, but sure I would love it! I am really obsessed with my slow cooker and looking for recipe.
Marye Audet says
You need to try this! So good
Patricia @ Grab a Plate says
Mmm! I love pozole and I haven't made it in such a while! You verde version looks really great -- especially made in the slow cooker!
Marye Audet says
Thanks! It's one of my favorites.
Laura Tabacca says
OK I adore my slow cooker and you are first person to give me the slightest twinge of buyer's remorse. IT HOOKS UP TO YOUR WIFI????? Wowza!
I love pozole and this one looks fantastic! I especially love that it is a green one.
Marye Audet says
Thanks Laura. It's so good on a cold day.. and I am so wanting that slow cooker!
Kimberly @ The Daring Gourmet says
Hominy is such a fun and delicious ingredient - this soup sounds delicious!
Marye Audet says
Thank you!
Kathy Hester says
I love pozole and can't wait to fill my slow cooker with this recipe!
Marye Audet says
Slow cookers make everything so easy!
Sara says
This sounds like the perfect way to warm up on a cold day and I love how it's made in the slow cooker!
Marye Audet says
It is really amazing. 🙂